Contemporary Chinese Fare is On

It’s been about six months now since longtime Chinese restaurant On On at McCully has been under new ownership, and customers old and new are enjoying the changes. New owner Qiao Chen has revamped its menu to one of a contemporary Chinese restaurant with a mix of traditional dishes, local flavors and healthier options.

For example, there’s Pork Chop with Red Onion ($12.99), which is similar to the familiar local favorite salt and pepper pork chop, however, this signature menu item is made with red onion, green onion and a tasty original seasoning.

Also popular is Deep Fried Tofu Mixed with Shrimp on Spinach ($11.99) served with an oyster sauce. Take a bite and it’ll just melt in your mouth. For vegetarians, it also can be ordered without shrimp.

Deep Fried Tofu Mixed with Shrimp on Spinach ($11.99)

Stir Fried Pork with Pressed Dried Tofu ($10.99)

Chefs Jason Bao and Chen Xiong.

Pork Chop with Red Onion ($12.99)

A traditional dish is Stir Fried Pork with Pressed Dried Tofu ($10.99), which also has chives, red peppers, a hint of Szechuan sauce, and is served with wheat flour tortillas.

There are already about 100 items on the menu with many being original recipes, but Chen plans to continue to add to it, including more modern-style Chinese dishes with a Northern China influence, such as dumplings and manapua. Also, the restaurant does not use MSG.

Starting this week, the restaurant introduces a new menu of traditional, specialty warm and cold drinks, such as Chinese tea, and soybean and red bean milk. There also is a $10.99 lobster special (one per regular priced entree purchased). And if you order takeout, receive a 15 percent discount.

There also is a party menu with lobster starting at $99 for 10 people. The restaurant can seat about 200 people, including a private room for up to 70 people.